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Description
This is a great tasty, quick and easy fish soup. First make the stock by dissolving a Knorr Fish Stock Pot in boiling water. Gently fry an onion in butter in a pan until softened, mix in curry powder, cornflour paste, add the stock and a touch of double cream. Bring to a simmer, then add in the smoked haddock and blanched leeks and simmer for 3–4 minutes. Garnish with chopped hard-boiled egg and serve at once.
Ingredients
US|METRIC
3 SERVINGS
- 1 Knorr Fish Stock Pot
- 25 grams butter
- 1 onion (very finely chopped)
- 1/2 tsp. Madras curry powder
- 1 Tbsp. cold water
- 50 mL double cream (optional)
- 300 grams smoked haddock fillet (cut into chunks)
- 4 leeks (baby, chopped, blanched and patted dry)
- 5 sprigs thyme
- 3 hard-boiled eggs (shelled and chopped)
- 1 sprig coriander
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Directions
- First make your fish stock by dissolving the Knorr Fish Stock Pot in 600ml of boiling water and stir until thoroughly dissolved. Set the stock aside.
- Heat the butter in a large, heavy-based saucepan. Add the onion and fry gently, stirring constantly, for 3 minutes until softened but not browned.
- Add in the curry powder, mixing in well, and cook, stirring, for 2 minutes.
NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories320Calories from Fat180 |
% DAILY VALUE |
Total Fat20g31% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol260mg87% |
Sodium140mg6% |
Potassium380mg11% |
Protein10g |
Calories from Fat180 |
% DAILY VALUE |
Total Carbohydrate25g8% |
Dietary Fiber4g16% |
Sugars7g |
Vitamin A60% |
Vitamin C30% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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